Cherry & Cranberry Conserve

By

Using tart cranberries to add in pectin also enlivens the taste of the cherries – this conserve is delicious stirred into meaty gravies and sauces served with roast turkey, duck, other poultry or pork. It also works on the side of roast dinner dishes instead of a plain cranberry sauce or conserve, the cherries giving it a lovely balance.

Cherry & Cranberry Conserve Recipe

Makes about 1.3 Kg of conserve to pot. The cranberries must be cooked until tender, before the sugar is added, otherwise they will become tough.

Recipe Ingredients:

  • 350g fresh cranberries
  • 1Kg cherries (pitted)
  • 50g blackcurrant jam (previously made from your stores)
  • juice of 2 lemons
  • 250m1/8f1 oz!1 cup water
  • 1 .3 Kg jam sugar (with added pectin) warmed

Recipe Method:

Put the cranberries in a food coarsely chopped. Add to a pan with the pitted cherries, blackcurrant jam and lemon juice. Add the water to the pan. Cover and bring to the boil, then simmer for 20—30 minutes, or until the cranberries are very tender.

Add the jam sugar to the pan and heat gently, stirring, until the sugar has dissolved. Bring to the boil, then cook for 10 minutes, or to the setting point (105°C/220°F).

Remove the pan from the heat and skim off any scum and impurities rising to the top using a slotted spoon. Leave to cool for 10 minutes, then stir gently and pour into warmed sterilized jars. Seal, label and store.

Posted in All Recipes.
Share

Related Posts

  •
    March 25, 2012

    Pickled Shallots

    Pickled Shallots are more gentle and smooth tasting version than the traditional pickled onion, yet they are still delicious served with cold meats and as part of a picnic lunch. Pickled Shallots Recipe Makes about 500g of pickled shallots to pot. Made with balsamic vinegar they should be stored for one month before eating. Recipe …

  •
    August 21, 2011

    Christmas Hot Chocolate

    This is a wonderful winter-spiced Hot Chocolate Drink for Christmas, (to share with family and friends) and for your efforts you will be transported to a little piece of heaven. Warning: this Hot Chocolate may be seriously addictive. To achieve the best results use the best quality drinking chocolate powder (cocoa) and the best quality …

  •
    December 17, 2011

    Plum Pudding | 1723 Recipe

    This is a very old and simple Plum Pudding recipe from John Nott, published in 1723; a recipe which could well have been served at the Christmas and New Year festivities by Sir Ralph Verny at Claydon. In the 1730’s Sir Ralph Verny wrote of the New Year Celebrations: “Last Monday I entertain’d the Tenants …

  •
    February 1, 2012

    Cambridge Lent Pies

    These Cambridge Lent Pies are eaten before the start and at the end of Lent, which ends at Easter. The 40 days of Lent is traditionally a time of fasting in the Christian calender, and these pies were a way of acknowledging the start and end of the period. These particular Lent Pies are a …